BEST PUMPKIN CORNBREAD

Cat­e­gory: Side Dish

Plac­er­Grown ingre­di­ents used: Eggs Pumpkins

Ingre­di­ents:

  • 1 cup unbleached all-purpose flour
  • 1 cup yel­low cornmeal(preferably stone-ground)
  • 3 table­spoons sugar
  • 1 table­spoon bak­ing powder
  • 1/2 tea­spoon bak­ing soda
  • 1/2 tea­spoon salt
  • 1/8 tea­spoon each ground cin­na­mon and mace(or 1/4 tea­spoon pump­kin pie spices)
  • 2 large eggs
  • 1 cup fresh pump­kin puree
  • 1 stick unsalted butter-melted
  • 1 cup sour cream

Instruc­tions:
Pre­heat the oven to 400º (375º is using a glass pan). Grease a 9-inch square-baking pan. Com­bine the flour, corn­meal, sugar, bak­ing pow­der, bak­ing soda, salt, and spices in a large bowl. In a small bowl, mix the eggs, pump­kin, but­ter, and sour cream with a whisk. Add to the dry ingre­di­ents. Stir just until all ingre­di­ents are moist­ened yet thor­oughly blended. Take care not to over mix. Pour the bat­ter into the pan. Bake in the pre­heated oven about 20 to 25 min­utes, until golden around the edges and a cake tester inserted into the cen­ter comes out clean. Let stand 15 min­utes before cut­ting into squares out of the pan. Serves 6 to 9.

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